Christmas decorating has finally begun
at my house!
Well lets just say the Christmas tree is up!
I have been working on the Christmas decorations in my kitchen.
I am thinking gingerbread men and gingerbread houses this year.
Time to go through all my gingerbread entries
This one really caught my eye!
Gingerbread Snow Globe from a past Better Homes and Gardens post.
You can find the directions and patterns at the site.
I mixed up the dough.
While it was in the fridge chilling I copied the house patterns onto card stock then cut them out.
Let me say this was one of the best mixing gingerbread recipes I
have ever used!
Not to sticky and not to stiff!
It rolled out really easy too!
I rolled the dough out onto parchment paper.
Then placed the house patters on top of the dough.
It was very easy to cut away the excess dough with a simple butter knife.
Next you can add brickwork, windows and doors to your houses.
Just make sure you don't cut completely through the dough!
Bake 10 minutes.
(By minute 8 the house was smelling delightfully!)
Remove from oven.
Carefully cut along all of the lines that you made before.
Remember don't cut completely through!
Bake another 10 minutes.
Remove from the oven and cool completely.
After your houses have cooled completely the big mess begins!
Well I always make a mess with powdered sugar.
Somehow it always ends up all over my clothes!
Sprinkle powdered sugar over gingerbread houses.
I rubbed it into each little crevice.
Cover the sugared pieces with waxed paper for 30 minutes or up to 24 hours.
Arrange your cookies in a large glass jar filled with 2 to 3 inches of granulated sugar.
( I used epsom salt)
It took me a couple of tries to find the right size jar.
I was happy with the end result!
I made a few gingerbread men when I made my houses.
Not sure where they will end up in the kitchen decorations.
But I have to do something with them soon!
The grandson AND the dog have both tried to eat a head off of one!
5 cups all purpose flour
1 Tbsp. ground ginger
1 tsp. baking powder
1 tsp. salt
1 tsp. ground white pepper
1 tsp.ground cinnamon
1/2 tsp. ground nutmeg
1 cup butter, softened (2 sticks)
1 cup packed dark brown sugar
1/2 cup molasses
1/2 cup milk
In a large bowl whisk together the flour, ginger, baking powder, salt, white pepper, cinnamon, and nutmeg until well combined; set aside.
In a very large bowl beat the butter, brown sugar and molasses with an electrci mixer on high speed until light and fluffy. Add egg; beat until smooth. Add half the flour mixture: beat until just combined. Add milk; beat until combined. Add remaining flour mixture; beat until combined.
Using your hands, knead dough until smooth; divide in half.
Wrap each dough half with plastic wrap.
Chill 30 minutes.
Preheat oven to 350F.
Roll each dough half on parchment paper into about 15 x 10 inch rectangle.
Using a sharp knife and the templates score building and rooftop shapes.
Remove excess dough
Transfer each parchment sheet of houses on to a 15x10 inch baking pan.
Add brick and window scores without cutting completely through dough.
Bake 10 minutes.
Remove from oven.
Carefully cut along scored lines without cutting completely through!
Bake 10 more minutes or until firm.
Remove from oven, cool completely on a wire rack.
Sprinkle powdered sugar over cookies, gently rub in.
Cover with waxed paper and let stand for 30 minutes or up to 24 hours.
Arrange cookies in a large glass jar filled with 2 to 3 inches of granulated sugar to help stabilize cookies.